Why You So Dry, Cupcakes??

Baking By WiseBaker Updated 12 May 2013 , 2:18am by planetsomsom

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WiseBaker Posted 6 May 2013 , 7:55pm
post #1 of 9

I seem to have a problem with my cupcakes occaisonally turning out too dry, and I'm not sure why. What are the most common reasons for this happening? It happens even when I use recipes with good reviews online that I follow exactly. Could I be leaving them in too long? Could it be my oven?


I never personally noticed them being dry, but I frequently bring cupcakes to work for my coworkers to test out, and one coworker approached me after the last batch and told me in a hilariously careful and gentle way that he's noticed a trend of dryness in my cupcakes. Now I'm determined to fix it! Any tips?

8 replies
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leah_s Posted 6 May 2013 , 8:12pm
post #2 of 9

You're baking them too long.  Remember there is carryover baking after you take them out of the oven, so you take them out about half a minute before they are done.

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AnnieCahill Posted 7 May 2013 , 12:47pm
post #3 of 9

I don't bake to the point where they get totally browned on top.  I feel like that's too long.  I have always slightly under-baked my cupcakes and it seems to work well.  I start checking about 3 minutes before the minimum time.

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Nin55 Posted 7 May 2013 , 1:07pm
post #4 of 9

Experiment with baking times.  Every oven is different.  Maybe you need to turn your oven temp down also.

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iCookiBake Posted 7 May 2013 , 1:17pm
post #5 of 9

I've never ever baked my cupcakes as long as the recipe states (or what the box mix says, whichever I'm using). I usually set my time for 5 minutes less than the time called for, and check them with the toothpick method. I like them just slightly undercooked because like everyone else says, they still cook a little after they are taken out of the oven.

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WiseBaker Posted 9 May 2013 , 12:19pm
post #6 of 9

Followup: I made a batch last night and cooked one pan with one color liner at the exact amount of recommended time, and another pan with different liners for 4 minutes less. Today I brought them in to my coworkers at my day job and said "tell me what color paper you have and rate moistness 1-5, with 1 being too dry". They unanimously said the green ones (baked the recommended time) were a 2, and the blue ones (baked 4 min less) were a 5.


I think I've fixed my problem! Thanks guys!

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vgcea Posted 9 May 2013 , 11:41pm
post #7 of 9

AYay! Good for you. BTW I love your avatar, so cute.

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Osgirl Posted 11 May 2013 , 3:53am
post #8 of 9

I always bake for less time than the recipe states. As a rule of thumb, I start checking at 15 minutes.


Also, I've heard (and agree) that if you insert a toothpick and it comes out clean, your cupcakes are overdone. If there's a bit of cupcake crumbs stuck to the toothpick when you pull it out (but doesn't look completely undercooked), then they are done.


I also take them out of the pan quickly because I they continue to bake a little bit.

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planetsomsom Posted 12 May 2013 , 2:18am
post #9 of 9

If you don't have toothpicks handy, you can also gently poke the cupcakes. If your finger leaves an indentation, they're not done. If they "bounce" back, they're ready to come out.

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